・Assorted various appetizers
・Sashimi
・Today's dish
・Soba from list
・Dessert
★ ★ choose SOBA from the following list, please enter them in the remarks column. ★ ★

Chilled soba with dipping sauce ¥3,500

Chilled soba with sesame dipping sauce ¥3,800

Chilled soba with pork curry soup and coriander ¥4,200

Chilled soba with slow cooked egg & Uni, grated radish, curry crumbles ¥4,500

Chilled soba with prawn and vegetable tempura ¥4,700

Chilled soba with Anago conger and vegetable tempura ¥4,700

Chilled soba with duck in warm dipping soup ¥4,700

Chilled soba with wagyu in warm dipping soup ¥4,700

Chilled Soba topped with young sardine, Uni-sea urchin and salmon roe ¥4,700

Hot Soba ¥3,700

Hot Soba with grated yam ¥4,000

Hot Soba with prawn and vegetable tempura ¥4,700

Hot Soba with Anago-eel and vegetable tempura ¥4,700

Hot Soba with duck ¥4,700

Hot Soba with soy braised herring ¥4,700

[The content may be changed depending on the purchase situation etc. ]

酢味噌和え –Sumiso-ae–
“Sumiso-ae”is a Japanese cuisine to enjoy seasonal seafood or vegetables with a sauce made from Miso, rice vinegar.
We have made it with octopus. Wakame seaweed and Urui-wild vegetable freshly harvested from February to March.

天ぷら –Tempura–
Tempura made from Shirauo-ice fish. Udo wild vegetable, and green bean.
Please enjoy with saltness and Umami of Karasumi, which is salted and dried mullet roe.

帆立 –Scallop–
Fresh scallop served with salmon roe, Nanohana-field mustard, Dashi jelly and Karashi mustard.

温物 –Soup–
We have made soup from Dashi stock of Kanshijimi-shellfish and served with snapper, bamboo shoot and baby turnip.

やまゆりポークのロースト –Roasted Yamayuri-pork–
Yamayuri pork is raised by feeding the pigs a special blended diet rich in barley and vitamin E,
resulting in juicier, and more flavorful.
We have served with grated Dikon radish, Ponzu sauce ( soy and citrus based sauce ), Kinira-Japanese yellow chive.

春巻き –Spring roll–
Spring roll stuffed with Shibaebi-shrimp, avocado, and Fukinoto-shoot (wild vegetable in early spring).

鰆の幽庵焼き –Sawara mackerel–
Broiled Sawara mackerel which is marinated with soy sauce, sake, Mirin, and Yuzu citrus.

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,
country side-style Soba tends to be made with buckwheat only.
RYAN-style is 9 parts buckwheat to 1 parts wheat flour, to keep smooth texture and flavor of buckwheat.

甘味 –Dessert–
Azuki bean ice cream and strawberry sandwiched with rice wafer.

[The content may be changed depending on the purchase situation etc. ]

酢味噌和え –Sumiso-ae–
“Sumiso-ae”is a Japanese cuisine to enjoy seasonal seafood or vegetables with a sauce made from Miso, rice vinegar.
We have made it with octopus. Wakame seaweed and Urui-wild vegetable freshly harvested from February to March.

天ぷら –Tempura–
Tempura made from Shirauo-ice fish. Udo wild vegetable, and green bean.
Please enjoy with saltness and Umami of Karasumi, which is salted and dried mullet roe.

帆立 –Scallop–
Fresh scallop served with salmon roe, Nanohana-field mustard, Dashi jelly and Karashi mustard.

温物 –Soup–
We have made soup from Dashi stock of Kanshijimi-shellfish and served with snapper, bamboo shoot and baby turnip.

やまゆりポークのロースト –Roasted Yamayuri-pork–
Yamayuri pork is raised by feeding the pigs a special blended diet rich in barley and vitamin E, resulting in juicier, and more flavorful.
We have served with grated Dikon radish, Ponzu sauce ( soy and citrus based sauce ), Kinira-Japanese yellow chive.

金目鯛 –Kinmedai snapper–
Kinmedai, literally means “golden eye snapper”, which is a highly sought fish that is in season from winter to early spring.
It has been marinated in soy sauce, served with caviar and sea urchin.

春巻き –Spring roll–
Spring roll stuffed with Shibaebi-shrimp, avocado, and Fukinoto-shoot (wild vegetable in early spring).

黒毛和牛 –Wagyu–
Wagyu beaf served with Teriyaki sauce.

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,
country side-style Soba tends to be made with buckwheat only.
RYAN-style is 9 parts buckwheat to 1 parts wheat flour, to keep smooth texture and flavor of buckwheat.

甘味 –Dessert–
Azuki bean ice cream and strawberry sandwiched with rice wafer.

[The content may be changed depending on the purchase situation etc. ]